Description
A classic and festive Turducken recipe featuring a deboned turkey, duck, and chicken layered with savory cornbread stuffing and sausage. Perfect for an impressive holiday centerpiece, this recipe guides you through the process of assembling and cooking a delicious and flavorful multi-bird roast.
Ingredients
Scale
Poultry
- 16 pound turkey
- 2 boneless skinless chicken breasts
- 2 boneless skinless chicken thighs
- 2 boneless skinless duck breasts
- 2 boneless skinless duck legs (skin and bones removed)
Broth and Brine
- 1 gallon water
- 2 quarts store bought chicken broth
- 2.5 cups salt
Stuffing
- 1 pound sausage
- 1/2 stick butter
- 3 ribs celery
- 1 small onion
- 1 carrot
- 5 sage leaves
- 1 teaspoon fresh thyme
- 2 packages store bought cornbread
- 1 cup cranberries
Instructions
- Prepare the Brine: In a large container, mix 1 gallon of water, 2 quarts of chicken broth, and 2.5 cups of salt until fully dissolved to create a brine. Submerge the turkey and poultry parts to brine for 12-24 hours to enhance moisture and flavor.
- Debone and Prepare Poultry: Remove the turkey skin carefully and debone the turkey, chicken, and duck breasts and legs, making sure to keep the skin intact where possible for wrapping. Remove bones from chicken thighs and duck legs if not already done.
- Make Cornbread Stuffing: In a skillet, sauté the sausage with butter, diced celery, onion, and carrot until vegetables are tender and meat is cooked. Add chopped sage leaves, thyme, cranberries, and crumbled cornbread packages. Mix well to combine all stuffing ingredients.
- Assemble the Turducken: Lay the turkey skin flat, then layer inside the deboned turkey meat, spread cornbread stuffing on top, followed by a layer of duck meat, more stuffing, and finally the deboned chicken pieces. Carefully roll and secure the turducken with twine or kitchen netting ensuring it holds a compact shape.
- Roast the Turducken: Preheat the oven to 325°F (163°C). Place the assembled turducken on a rack in a roasting pan and roast for approximately 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the bird. Baste occasionally with pan juices. Allow to rest before carving.
Notes
- This turducken recipe offers a festive and flavorful option for Thanksgiving or special occasions.
- Deboning the birds can be time-consuming; consider seeking help or having your butcher do it.
- Ensure the internal temperature reaches 165°F to guarantee safe cooking.
- Stuffing can be customized with nuts, dried fruit, or herbs based on personal preference.
- Resting the turducken after roasting helps retain juices for tender slices.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 1 g
- Sodium: 15163 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 100 g
- Cholesterol: 323 mg
